Moist Chocolate Cupcakes
Makes: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 18–22 minutes
✨ Ingredients
Cupcakes
3/4 cup (95g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder (Dutch-process for deeper flavor)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2/3 cup (135g) granulated sugar
1/3 cup (75g) light brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)
1/2 cup (120ml) hot water or hot coffee (boosts moisture + flavor)
🧁 Instructions
1. Prep
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. Combine Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients
In another bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.
Stir in buttermilk until fully combined.
4. Combine & Add Hot Water
Add the dry ingredients to the wet mixture and whisk until just combined.
Slowly add the hot water or coffee while whisking—batter will be thin (that’s good!).
5. Bake
Divide batter evenly between the liners (about 3/4 full).
Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Let cool in pan for 5 minutes, then transfer to a wire rack.
🍫 Frosting Ideas
Chocolate Buttercream
1/2 cup (115g) unsalted butter
1/3 cup (30g) cocoa powder
1 3/4 cups (200g) powdered sugar
2–3 tbsp heavy cream or milk
1/2 tsp vanilla extract
Pinch of salt
To make: Beat butter until fluffy. Add cocoa powder and powdered sugar in batches. Add vanilla, salt, and cream until smooth and fluffy.